{"id":2414,"date":"2018-01-19T11:01:54","date_gmt":"2018-01-19T10:01:54","guid":{"rendered":"https:\/\/espressoacademy.it\/?p=2414"},"modified":"2018-01-19T12:20:53","modified_gmt":"2018-01-19T11:20:53","slug":"first-coffee-route-of-2018","status":"publish","type":"post","link":"https:\/\/espressoacademy.it\/en\/news-en\/first-coffee-route-of-2018\/","title":{"rendered":"First Coffee Route of 2018"},"content":{"rendered":"

We started the year with an amazing group of students from many far parts of the world!<\/strong><\/span><\/p>\n

Colombia, Michigan, China, Holland, Cambodia, Japan, Ukraine, South Corea<\/strong> and some days our closer italians joined as well.<\/span><\/p>\n

We started with the most important and complicated skill: coffee tasting!<\/strong> <\/a>With Marco we learned about sensory analysis in theory and did some practical exercises to apply this science to coffee, we also explained the basics of cupping and why it\u2019s important.<\/span><\/p>\n

Then we did two days of barista full immersion!<\/strong><\/a> We started by explaining the coffee world and its history and origins, processing methods and so on.. And then we practiced and practiced on the espresso machine to become masters of cappuccino \ud83d\ude42<\/span><\/p>\n

Ilaria joined us for the brewing course<\/strong><\/a> to share here experience and help us explain all the parameters of extraction that influence the taste of our final coffee and try the different methods that you can find like chemex, french press, aeropress and many more!<\/span><\/p>\n

The last day we opened a window to the world of coffee roasting<\/strong><\/a> and hopefully we\u2019ve created some future roasting champions! A lot of theory with Marco who has studied this art for many years, and in the afternoon we roasted (burned) our first batch of coffee from Colombia.<\/span><\/p>\n

We hope everyone learned a lot this week and we are waiting for you to come visit us again!!<\/strong><\/p>\n\n\t\t\t